Waring Pro TF200B - Manual (Page 11)

11
fIlTeRInG & cHanGInG THe oIl
• WARNING: Always remove the plug from wall socket
before cleaning. Allow the Waring ® Professional Rotisserie
Turkey Fryer/Steamer and the oil to cool completely
(approximately 2 hours) before cleaning or storing. Never
immerse the control panel, cord or plug in water or any
other liquid.
• The oil can be reused after your first frying session. In
general, the oil will be tainted rather quickly when frying
food containing a lot of protein (such as poultry, meat
or fish). When oil is mainly used to fry potatoes and it is
filtered after each use, it can be used an additional 4 to 6
times.
• Once the oil has cooled line a sieve with cheesecloth.
Grasp each side of the container and lift upward. Pour
the oil through the sieve and strain the used oil through
it to remove food particles, crumbs and impurities. This
process is safe to repeat three or four times without the oil
deteriorating.
• Used oil can be successfully stored in a cool, dark place
for up to a month in a clean, airtight container. Refrigeration
or freezing increases the oil’s lifespan by several months.
However, do not use the oil for longer than 6 months. DO
NOT STORE THE OIL IN THE DEEP FRYER. Add a little
fresh oil each time you refuse the oil.
sTeaMInG & boIlInG
Turkey fryers are known for producing juicy and tender turkeys,
however you also have the ability to steam and boil a variety of
food items as well. You can easily steam or boil lobsters, oysters,
clams and vegetables. Using a large fryer is a good way to cook
large quantities of food at one time, perfect for entertaining
guests.
1. Prepare food to be steamed or boiled.
2. Remove the turkey rotisserie and basket from the unit.
3.
noTe: The heating element must be covered with water at all
times when steaming or boiling.
for steaming: Add approximately 10–12 cups of WaTeR to
the reservoir.